Spaghetti al Pomodoro

Classic Spaghetti al Pomodoro recipe with fresh tomatoes, garlic, basil, and olive oil. Easy Italian pasta dish perfect for weeknight dinners or quick family meals. Homemade tomato sauce, simple ingredients, and authentic flavor.

Ingredients

• 2 ½ lbs ripe vine-ripened tomatoes (~4 large tomatoes)
• ¼ cup extra virgin olive oil
• 1 shallot, chopped
• 4 garlic cloves, minced or pressed
• Pinch of sugar
• ¼ cup fresh basil leaves
• 2 tablespoons butter
• ¾ teaspoon salt
• Freshly cracked black pepper, to taste
• 12 oz spaghetti
• Freshly grated Parmesan cheese, for serving (optional)

Directions

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score the bottoms of the tomatoes with a shallow “X,” then carefully place them in the boiling water for 30 seconds. Remove to a colander. Once cool enough to handle, peel the skins, chop the tomatoes, and place them in a bowl with their juices. Set aside.
2. Cook the aromatics: Heat olive oil in a large skillet or medium Dutch oven over medium heat. Add the chopped shallot and sauté until tender, 3–5 minutes. Add the garlic and cook until fragrant, about 30 seconds—do not let it brown.
3. Simmer the sauce: Stir in the chopped tomatoes and a pinch of sugar. Simmer, smashing the tomatoes occasionally against the sides and bottom of the pan, for 25–30 minutes, until the sauce thickens to your desired consistency. Reduce heat if the sauce splatters.
4. Finish the sauce: In the last 5 minutes of cooking, add the torn basil leaves, butter, salt, and pepper. Stir well and adjust seasoning if needed.
5. Cook the pasta: When the sauce has 15 minutes left to cook, bring the reserved pot of water back to a boil and add 1 tablespoon of salt. Cook the spaghetti until al dente, then drain.
6. Serve: Divide the pasta into bowls, top with the pomodoro sauce, and sprinkle with Parmesan cheese, if desired.

Optional: For a richer flavor, transfer the spaghetti directly into the sauce when slightly undercooked and finish cooking together. Add a splash of pasta water if necessary to achieve the perfect consistency.

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Tips

• Use the ripest, vine-ripened tomatoes you can find for the most flavorful sauce.
• Do not overcook the garlic; it becomes bitter if browned.
• If the sauce is too acidic, a small pinch of sugar balances it perfectly.

Variations and Substitutions

• Tomatoes: Use canned San Marzano tomatoes if fresh tomatoes are not in season.
• Pasta: Spaghetti can be substituted with linguine, fettuccine, or penne.
• Dairy-free: Replace butter with extra olive oil and omit Parmesan for a vegan version.

FAQs

Can I make this sauce ahead of time?
Yes, it keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months.

Do I have to peel the tomatoes?
Peeling is optional, but it creates a smoother sauce.

How can I make the sauce thicker?
Simmer longer or mash the tomatoes more thoroughly during cooking.

Serving Suggestions

• Pair with a crisp green salad and crusty bread for a complete meal.
• Add a drizzle of extra virgin olive oil or a few fresh basil leaves on top for a fresh finish.
• Serve with a glass of light red wine, such as Chianti or Pinot Noir.

Why You’ll Love This Recipe

This Spaghetti al Pomodoro is a classic Italian comfort dish: simple, fresh, and bursting with flavor. The combination of ripe tomatoes, garlic, and fresh basil creates a sauce that feels homemade, wholesome, and satisfying—perfect for weeknight dinners or special occasions.